Fennel with Carrot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g carrot (s), peeled
- 80 g onion (s)
- 2 teaspoons olive oil
- 1 tablespoon tomato paste, a. d. T.
- 125 ml vegetable stock, grained
- 250 g fennel, cleaned
- 1 pinch (s) salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash and dice the carrots. Finely dice the onion. Heat 1 teaspoon of oil. Sauté the onion and carrots in it. Stir in tomato paste. Deglaze with broth and cook covered for about 10 minutes.
- Wash the fennel, cut into slices and fry in 1 teaspoon hot oil for 3-4 minutes on each side (with a lid). Season with salt and pepper. Remove 1 tablespoon carrot cubes, puree the rest of the carrots in the stock. Add the carrot cubes. Season to taste with salt and pepper.
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